Mexican-Style Stuffed Peppers Recipe

We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later.
—LaDonna Reed of Ponca City, Oklahoma

Directions

Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.

Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.Yield: 6 servings.

Originally published as Mexican-Style Stuffed Peppers in Light & Tasty
August/September 2003, p29

"this recipe was great or as my husband put it--"killer"!! we use ground venison instead of beef and hubby requested corn in meat mixture--I also used some tomato juice in pan instead of water--loved it!!!"

"This was my first time ever making stuffed peppers, and they turned out awesome. The only thing that I would recommend is that if you like your peppers to have a little more crunch do not boil them and take them out a little early."